Pumpkin, Sage and Ricotta Mug Cakes

Pumpkin, Sage and Ricotta Mug Cakes

Pumpkin, Sage and Ricotta Mug Cakes

This easy vegetarian mug cake recipe is an amazing appetizer made with pumpkin, sage and ricotta cheese. It's simple, fast and tasty.

November 29, 2018

Dietary Consideration

serves for

4

total time

0 HR 20 MIN

ingredients

Pumpkin
1/2 small, peeled, seeded, and diced
Eggs
4 large
Flour
125 g
butter
120 g, cubed
Baking powder
2 tsp
ricotta
150 g
Sage
1 small handful, leaves only, roughly chopped
Pepper
black, freshly ground

Preparation

How to make delicious Pumpkin, Sage and Ricotta Mug Cakes

  • Parboil the pumpkin in a large saucepan of salted boiling water for 5 minutes until just tender to the tip of a knife. Drain well.
  • Crack an egg into four large microwave-ready mugs.
  • Divide the flour, butter, and baking powder between each mug. Stir thoroughly until a rough batter forms.
  • Stir in the pumpkin and then top with teaspoons of the ricotta and a sprinkling of sage leaves.
  • Working one by one, microwave on high for 60-90 seconds until puffed and golden on top.
  • Let the pumpkin, sage and ricotta mug cakes stand briefly before serving with a twist of freshly ground black pepper on top.

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